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Chili-Roasted Turkey Breast

 Chili-Roasted Turkey Breast
Chili powder gives gorgeous color to tasty turkey breast. When weather permits, I've been know to prepare it on the grill.—Sara Nowacki, Franklin, Wisconsin
10 ServingsPrep: 10 min. Bake: 1-1/2 hours + standing


  • 1/4 cup canola oil
  • 1 envelope onion soup mix
  • 4-1/2 teaspoons lime juice
  • 1-1/2 teaspoons chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1 bone-in turkey breast (6 to 7 pounds)


  • In a small bowl, combine the first seven ingredients. With fingers,
  • carefully loosen skin from the turkey breast; rub half of mixture
  • under the skin. Secure skin to underside of breast with toothpicks.
  • Rub skin with remaining mixture. Place on a rack in a shallow
  • roasting pan.
  • Bake, uncovered, at 325° for 1-1/2 to 2 hours or until a meat
  • thermometer reads 170°. (Cover loosely with foil if turkey
  • browns too quickly.) Cover and let stand for 15 minutes before
  • slicing; discard toothpicks. Yield: 10 servings.
Nutritional Facts: 5 ounces cooked turkey equals 371 calories, 18 g fat (4 g saturated fat), 122 mg cholesterol, 352 mg sodium, 2 g carbohydrate, trace fiber, 48 g protein.

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Chili-Roasted Turkey Breast (continued)

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer